Flatbread Tacos With Ranch Cream Sauce |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Ingredients:
1 cup sour cream |
2 teaspoons ranch dressing mix |
1 teaspoon lemon juice |
1 1/2 lbs ground beef |
1 (15 ounce) can pinto beans, rinsed and drained |
1 (14 1/2 ounce) can diced tomatoes, undrained |
1 (1 1/4 ounce) envelope taco seasoning |
1 tablespoon hot pepper sauce |
2 tubes large refrigerated biscuits (16.3oz) |
Directions:
1. In small bowl,combine sour cream,dressing mix and lemon juice;chill till serving.
2. In large skillet cook beef over med. heat till no longer pink;drain. Add the beans,tomatoes,taco seasoning and pepper sauce;heat through.
3. Meanwhile,roll out each biscuit into a 6 circle.
4. In a small non-stick skillet over med. heat,cook each biscuit for 30-60 seconds on each sideor till golden brown;keep warm.
5. To serve,spread each flatbread with 2 Tbs ranch sour cream;top each with 2/3 c meat mixture. Top with lettuce, tomato and cheese.
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